The Effect of Extruded Corn Flour on Wheat Dough Characteristics and Texture Characteristics of Steamed Bread
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Abstract:
The effects of different addition amounts of extruded corn meal and corn meal on the farinograph characteristics, gelatinization characteristics of wheat dough and the texture characteristics of steamed bread were compared and studied. The results showed that the addition of extruded corn flour was increased to 25%, the water absorption of the dough was increased by 6.72%, the stabilization time was decreased by 82.64%, the protein weakening degree was increased by 60.78%, the formation time was decreased by 88.37%, the peak viscosity was decreased by 55.60%, and the trough viscosity was decreased by 60.91%, the final viscosity was decreased by 58.41%, the disintegration value was decreased by 34.07%, and the regeneration value was decreased by 50.43%. When the addition of extruded corn meal was 10%, the elasticity, cohesion and recovery of steamed bread were the largest, and the hardness was significantly lower than that of the control (p<0.05), and steamed bread had the best quality with soft taste, smooth texture, refreshing taste and non stick teeth. The added amount of corn meal, the farinograph characteristics and the gelatinization characteristics of the dough were significantly related to the texture characteristics of steamed bread, and the texture characteristics of steamed bread could be predicted by the farinograph characteristics and gelatinization properties of the mixed flour dough. Compared with corn meal, extruded corn meal could increase the water absorption of the dough, enhance the thermal stability of wheat flour, delay the aging of the dough, and improve the quality of steamed bread.
